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Teriyaki Glazed Baked Salmon

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1 lb Fresh Salmon
1/2 Cup Soy Sauce
1/2 Cup Brown Sugar, packed
2 Tbsp Rice Wine Vinegar
4 Tsp Cornstarch
1 Tbsp Garlic, minced
1/2 Tsp Black Pepper
Sesame Seeds, for topping
Green Onion, sliced, for topping


  1. In a small bowl, whisk together the soy sauce, brown sugar, rice wine vinegar, cornstarch, garlic, and black pepper. Whisk until the sugar is dissolved.
  2. Place the salmon in a gallon sized Ziploc bag. Pour ½ of the sauce mixture into the bag. Seal the bag and move around to coat the salmon. Refrigerate and marinate for at least 1 hour but up to 4 hours.
  3. Preheat the oven to 400 degrees. Spray a 9x13 baking pan with cooking spray.
  4. Remove the salmon from the Ziploc bag and place in the baking pan. Discard the marinade left in the bag.
  5. Bake for 12-15 minutes or until the salmon is flakey and an internal temperature of 145 degrees is reached.
  6. While the salmon bakes, make the glaze. Pour the remaining sauce mixture into a saucepan and bring to a boil. Once boiling, reduce the heat and simmer for about 5 minutes or until the sauce thickens. Remove from the heat.
  7. Plate the baked salmon. Drizzle the glaze over the top of salmon. Sprinkle with sesame seeds and green onions. Serve with the side of your choice.
Course: Dinner, Lunch, Seafood
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